Nutrient Comparison: Cooked Pasta with Salt VS Dried Beechnuts per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Pasta with Salt versus 100 g of Dried Beechnuts to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Pasta with Salt vs Dried Beechnuts:
- 100 g of Dried Beechnuts contain 15.2 times more Vitamin B1, 18.6 times more Vitamin B2, 2.2 times more Vitamin B3, 8.3 times more Vitamin B5, 14 times more Vitamin B6, 16.1 times more Vitamin B9 and more Vitamin C than Cooked Pasta with Salt.
- 100 grams of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked Pasta with Salt as well as Dried Beechnuts have insufficient amounts of Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Cooked Pasta with Salt vs Dried Beechnuts:
- 100 grams of Cooked Pasta with Salt have more Magnesium, more Phosphorus, 3.4 times more Sodium and 1.4 times more Zinc than Dried Beechnuts.
- While 100 g of Dried Beechnuts contain 6.7 times more Copper, 4.9 times more Iron, 4.2 times more Manganese and 23.1 times more Potassium than Cooked Pasta with Salt.
- 100 grams of Cooked Pasta with Salt lack sufficient amounts of Potassium
- 100 grams of Dried Beechnuts lack sufficient amounts of Magnesium and Phosphorus
- Both Cooked Pasta with Salt as well as Dried Beechnuts lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Dried Beechnuts contain 3.7 times more Energy, 53.8 times more Fat, 32.5 times more Saturated Fat, 70.8 times more Omega 3 and 62.3 times more Omega 6 than Cooked Pasta with Salt.
- Both Cooked Pasta with Salt and Dried Beechnuts offer comparable quantities of Carbohydrate and Protein per 100 grams.
- 100 grams of Cooked Pasta with Salt provide inadequate amounts of Omega 3 and Omega 6